Spread the cranberries evenly over the bottom of the dish. Sprinkle 3/4 cup of
the sugar and the walnuts on top. Pour the cognac around the cranberries in the
dish.

In a bowl, beat the eggs until foamy. Add the remaining sugar and beat until
light and fluffy. Fold in the flour and melted butter. Spoon the batter over the
top of the cranberries. Bake for 45 to 55 minutes or until the pudding is
golden.

To serve, spoon into individual serving dishes and top with whipped cream or
vanilla ice cream, if desired.